Martin Bealin’s cooking in Global Village is one of the glories of County Kerry.
Great chefs, like great artists, enjoy a time when maturity and magic come together in their work, and the result is something quite sublime. Martin Bealin is at that stage in his career now, enjoying a time when his culinary confidence and his philosophy of cooking have perfectly married. This means that every plate the chef sends out in the warm, welcoming space of Global Village is utterly right, utterly logical, utterly delicious. He culls his ingredients from his garden, from his townland, from his county, and creates a plate of melting West Kerry lamb with barley risotto, and pristine hake with Castlegregory chorizo, and sweet Dingle Bay prawns with garden pak choi, and the flavours define the chef’s skill, and the chef's region. Mr Bealin’s skills are global, but his focus is on his village, and his cooking is a powerful tribute to Dingle, and all its abundant riches.
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